Quiet mornings only last for a short while, but when the moment has arrived, we love making the most of the time that we have. Making breakfast and having a great meal to start the day is essential for us. This time allows us to slowly wake up together, make a meal and talk about how to plan our day. And adding some great coffee with the conversation can’t go wrong!

Over the last few weeks, breakfast always had a platter of fresh slices of tomatoes, olive oil, fresh basil and some sea salt. It hard to ever get tired of this simple dish, but sometimes we’re craving tomatoes in a different form. Without compromising on the quality of a fresh garden tomato, the idea of a simple baked tomato for breakfast sounded wonderful.

With our onslaught of tomatoes lately, we asked you all to share some of your favorite tomato recipes with us. Thank you all for the amazing, delicious responses. Now we can eat tomatoes for breakfast, lunch and dinner with all your input.

We read over the list of recipes that you all shared and how convenient it was to find a link from Erina of Shut Up and Cook for baked tomatoes! This was just the push we needed to get our new breakfast agenda going with a different take on tomatoes. Her simple baked tomato recipe with pecorino , but with only parmigiano reggiano on hand, this worked just as wonderful. (Thanks Erina!)

Baked tomatoes have such a wonderful juicy, sweet soft texture and when the cheese crisps on top with fragrant herbs, it’s a meal in itself. Adding a nice serving of scrambled egg, crisp toast and great coffee takes this breakfast to a whole new and satisfying level.

This is what you call a great breakfast. Baked tomatoes and scrambled eggs are to die for.

Adding to the excitement for us on this morning, we baked up some of our favorite purple cherokee heirloom tomatoes. Since our obsession with heirloom tomatoes started, these purple Cherokees have always been at the top of our list. Though they still need care and attention from diseases and pests, they fruit well and produce gorgeous, sweet and silky fruit.

A few days ago we made Cherry tomato pizza, today was baked purple Cherokee tomatoes and tomorrow will be something new again! Thanks for your ideas and for keeping us busy with cooking up tomatoes. And let us know of any favorite breakfast recipes that you have!

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

Yield:Serves 2

Total Time:20 min

Cooking time will vary depending on the size and firmness of your tomatoes. Keep checking the oven to determine how softly cooked you want your tomatoes and how crisp your want your cheese to be. Enjoy these as a side dish with scrambled eggs or grilled dishes.

Ingredients:

2 medium ripe tomatoes

1/4 cup of freshly grated parmesan cheese

2 tablespoons of fresh thyme or herbs

salt and pepper to taste

Directions:

Pre-Heat oven to 450. Cut tomatoes in half, place cut side up.

Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese.

Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Scrambled eggs, cheese, toast and tomatoes? These are basically what makes breakfast lovely. Just add a cup of coffee and it will be perfect. Your dish is something I would really love to see on my table when I woke up from a wonderful sleep.

Oh my goodness…I am so absolutely flattered to have been able to provide one iota of inspiration to you two fabulous foodies! I’m tempted to frame this blog post!  Or at the very least, send it to my mother… kidding…wait, am I? Thank you!!

Looks delicious and so beautiful. The version we made had eggs and mushrooms poured right into the tomato and then covered with cheese and baked. Now I am trying out all different versions of ‘stuffed’ tomatoes. Good luck in New Hampshire…it is one of my favorite places to be.

Lovely idea for a perfect Summer supper with a green salad and homemade peach ice tea! We eat free-range fresh farm eggs once or twice per week….so this recipe will be perfect may use mozarella instead of Parmesan cheese or may be both! Greetings from So-cal !

That’s almost a full English breakfast, which I love having when we visit my husband’s family in the UK. You just need to add some baked beans, fried mushrooms, and black pudding. It’s making my mouth water just thinking of it! And I do like your addition of cheese on top of baked tomatoes–I usually just use olive oil, salt, and herbs. It’s night but I’m craving breakfast now, and it’s all your fault. 🙂